8 May 2016

nutella cake

Adapted from a
Women’s Weekly recipe. The recipe specified a deep 22cm round tin; I don’t have
one of those, so I used a deep 20 cm and made four little muffins. My friend M,
who first made this cake, topped hers with tart red raspberries; I went for
spangly silver cachous. Best shared with people singing and oohing and ahhing.

Prep your tin (see above) and preheat oven to 180.

In a small jug, combine ½ cup cocoa, ½ cup boiling water and a pinch of salt, and stir until it’s a beautiful chocolate slurry.

In a large bowl (and if you have a freestanding mixer, use that), beat 185 gms soft butter with ¾ cup white sugar, ¾ cup brown sugar and 1 tspn vanilla.

Beat in 3 eggs, then the chocolate slurry (enjoy the swirly patterns!), ½ cup nutella, and 180 mls buttermilk (enjoy the mousse-like texture!). At this point, it is entirely reasonable to have a sneaky taste test. Or two.

Pour this beautiful batter into your tin and bake for 1 ¼ hours until done. You may need to cover the cake partway through to prevent the top from burning.

Once baked, cool on a wire rack in the tin.

Meanwhile, gently melt 200gms of dark cooking chocolate, then stir in 1 cup nutella (I actually had slightly less than these quantities, but it turned out very well). Allow to cool a little, then turn out your cake, and pour over the icing. Decorate as you wish — and enjoy!

Isn't this the best cake? Grand, tall and not too rich (= big slices or two slices!) I love anything with nutella and it's nice to see a growing range of hazelnut spreads at the supermarket now. Happy birthday to you! x

Word-verification is on, as the robot-spammers are loving my tuna past bake too much at the moment! I hope you understand - and I hope you'll still leave a comment at Dig In. I love hearing your thoughts, knowing someone is reading, and will always reply. Unless you're a robot-spammer.